I'm starting this thread because I didn't want to hijack another thread, but queenscook said something that got me thinking. I do all my own Passover baking and over the last few years I've slowly moved away from using matzah meal or cake meal in my baking. It's not a gebrokhts issue. I have no problem at all with gebrokhts. I do have a problem with the taste of matzah meal-based recipes.
Queescook does not care for the taste of baked goods made with potato starch yet I find that I get the most compliments when I eschew the matzah products for starch-based recipes. This year's winner was a brownie recipe from David Lebovitz. I've been "supplying" my kid's school friends and they refuse to believe that it's actually chametz-free. It's a year-round recipe - I just substituted potato starch for the cornstarch called for in the recipe.
My greatest successes come from recipes that were written and tested to work year-round and already are chametz-free. What's been your baking experience?